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Vagrant Vagabond “Veni Vidi Vici”
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Beer has seen a revolution of sorts over the past few years as craft beers have exploded onto the market. Breweries worldwide are making extravagant beers with equally extravagant names and flavors. From IPAs and Belgian wheats to stouts and porters, it seems like every beer has had its moment in the spotlight except for the lager. It has stayed essentially the same for centuries. Thats all about to change, however.
Researchers at VTT Technical Research Center of Finland in Espoo have discovered a strain of yeast that allows brewers to change up the recipe for a lager. The strain was discovered in 2011 by Diego Libkind, who identified Saccharomyces eubayanus growing in the wild forests of Patagonia. Most lagers are traditionally made with the Saccharomyces pastorianus yeast species. Studies have found, however, that pastorianus was actually a hybrid of two different yeast species. In the 80s, scientists discovered the original parent of pastorianus was Saccharomyces cerevisiae, which is used in both baking and brewing.
Once eubayanus was discovered, things suddenly became very interesting, says Brian Gibson, who studies brewing yeasts at the VTT Technical Research Center.
Gibson and his team have created a hybrid of S. cerevisiae and S. eubayanus, with all of the hybrids outperforming their parents. This led to better tasting lagers and faster production of alcohol with higher concentrations. The team made 4-vinylguaiacol, which featured flavors more reminiscent of a Belgian wheat beer. The beers have a clovey aroma, Gibson said. It's actually quite nice but maybe something we don't always want. The idea is to have a whole range of strains, and you just pick and choose.
Since theyve found the new strain makes for tastier, more flexible lagers, the team has turned its focus on making new yeast matchups that could potentially create lower-calorie beers. As for when you will see more flavorful lagers that use the hybrid of S. cerevisiae and S. eubayanus in stores near you, Gibson said it should be relatively soon, since building a wide variety of lager strains is a simple task.
With many of the most popular beers in America being lagers, itll be very interesting to see how quickly different flavors and styles of lagers appear in the marketplace as more brewers discover what Gibson and his team have found. Itll also be exciting to see how the craft brewers of the world take the different strains of yeast and mold them in the unique ways that have made craft beers so popular.
Source: Krogerus, K., Magalhães, F., Vidgren, V. & Gibson, B. New lager yeast strains generated by interspecific hybridization. Journal of Industrial Microbiology and Biotechnology. 2015.
http://www.medicaldaily.com/beer-re...w-strain-yeast-will-make-better-lagers-344852
_________________________________________________________________________
Bottling A Better Beer With New Yeast Strains
How science can give us more diverse and flavorful brews
By Jason Tetro Posted March 10, 2015
Of all the fermented foods and drinks, none appears to be as ubiquitous as beer. This frothy beverage has been enjoyed for millennia and has become part of American lifestyle. When it comes to spending some time with buds, enjoying a high life, or refreshing the spirit, this choice continues to be a favorite.
The history of beer is somewhat cloudy in that its origins are relatively unknown. What is known is its formulation, which is relatively simple. All one needs is a source of starch, usually grains, water and of course yeast. The latter is the key to any good beer as it ferments the starch not only into alcohol but also a number of different chemicals giving both aroma and flavor. Many of these byproducts also carry some health benefits including several polyphenolics and antioxidants.
Traditionally, beer has been made using one particular type of yeast, Saccharomyces cerevisiae, yet other species are also known to be involved in the brewing process. One beer type, lager, uses S. pastorianus, which itself is a hybrid of cerevisiae and another species, S. eubayanus. When placed into the brewing mixture, known as the wort, what comes out is a traditional straw-yellow concoction with a pleasant flavor and moderate alcohol concentration.
By changing the source of nutrients and also the addition of a number of other ingredients, such as hops, this basic formulation can lead to a myriad of different options. For this reason, lager is the most popular beer style with hundreds of different brands, each containing specific organoleptic properties. Modifying the wort is one way to do it yet thanks to a recent study, there may be another in which the alteration is based on the fermenter itself.
Last month, a Finnish group reported on their efforts to improve beer by altering the nature of the yeast. They attempted to determine if developing hybrids much like S. pastorianus could eventually lead to better taste and aroma. What they found revealed how we may be able to naturally develop a greater diversity in the future and also how possibly to save time and money for the brewers themselves.
The team decided to focus on the two species, S. cerevisiae and S. eubayanus. Instead of using complex molecular biological techniques, they chose instead to do things the old fashioned way by forcing the two to interact. The process takes advantage of auxotrophy, in which an organism cannot produce a molecule necessary for survival. Without external addition of the nutrient, the cell dies. In this case, the team used a strain of S. eubayanus unable to make the amino acid lysine and a strain of S. cerevisiae unable to produce a component of RNA, uracil.
When it was time to make the hybrids, the group simply took both strains and put them into a basic medium without supplementation of either lysine or uracil. Then, they waited for 3 to 7 days. Sure enough, colonies began to appear, meaning they had hybrids capable of making both molecules. Using a combination of genetic identification techniques, the establishment of these new strains containing pieces of both parental yeasts was confirmed.
Once the hybrids were developed, the real fun could begin. Using traditional brewing methods, the new strains were given the opportunity to prove themselves in the wort. The results were fascinating. First, the hybrids were stable at both warm and cool temperatures such that they could survive in environments the parents could not stand. They also reduced the time for fermentation not by hours but days. Finally, and perhaps more interestingly, they produced more alcohol than their parents. By the end of the fermentation process, the concentration was between one and two percent higher.
But faster fermentation and higher alcohol can only go so far. The next hurdle dealt with the taste and aroma. Although tasting might have been a good means to find out, the researchers decided to use more accurate methodologies to determine the chemical composition of their new beers. Specifically, they used Gas Chromatography and Flame Ionization Detection (GC-FID) for the flavor compounds.
They focused on several different flavor-based chemicals. Some were pleasant such as 3-methylbutyl acetate, which has a banana/pear aroma and ethyl esters, which offer fruity sensations. Others were less than enjoyable such as the methyl alcohols which offer a solvent-like emanation and taste. When the analyses were complete, the hybrids once again proved their worthiness. The levels of fruitiness were as high if not higher than the parents while the levels of the methyl alcohols were lower. The beers were not only better in chemistry but would also make for excellent quaffs.
There was one more benefit to these yeasts although this had less to do with the chemistry and more to do with public perception. Because the formation of these new strains was done through an entirely natural process, it would be considered non-genetically-modified. This meant these strains could be used in regular manufacture without any concern from regulatory or other oversight.
The success of the experiments opens a new door to a wider diversity of beers in the future. Though the new varieties made in the lab may not find their way onto shelves anytime soon, they represent the beginning of a potential industrial renaissance. By focusing on natural hybrids to improve beer flavor, alcohol content and even fermentation time, the overall brewing culture has the opportunity to improve. As for drinkers, the chance to enjoy even more flavorful options may soon be a reality.
http://www.popsci.com/bottling-better-beer
_________________________________________________________________________
[ame="https://www.youtube.com/watch?v=LP3vCnstNGI"]Report: New strain of yeast may produce hangover-free wine - YouTube[/ame]
_________________________________________________________________________
Calfkiller Brewing creates craft beer in rural Sparta, Tenn.
By:
Holly Steel, The Atlanta Journal-Constitution (TNS)
Posted:
1:48 PM, Jul 27, 2015
The brewery.
Conventional wisdom holds that breweries must be in the thick of the action, in a city, or at least a suburb, where they can build on a ready-made customer base.
But this is farmland, about a 90-minute drive from each of the region's three cities: Nashville, Knoxville and Chattanooga. Almost precisely in the middle of nowhere.
And there's more. Back in 2006, when brothers Don and Dave Sergio started Calfkiller Brewing Co., Sparta _ in fact, all of White County _ was dry.
It would take another four years and some legal wrangling before Calfkiller was able to sell its brews.
The Sergios know they have a great story. And the eastern half of Tennessee is discovering that they also make great beer.
State law prevents them from selling beer that is higher than 6.3 percent alcohol by volume, so the Sergio brothers strive to make brews that are complex, with layers of flavors, yet easy enough on the palate for a craft-beer newbie to enjoy. They describe it as "unparalleled drinkability paradoxically balanced by uncompromised complexity."
"We work well through adversity," Dave Sergio said. "Having those limitations is kind of fun for us. It's like, 'How much flavor can we put into a beer that's 5.6 percent alcohol?' It's one of the things we like to goof around with."
The brothers use the same mildly fruity Belgian yeast strain for their entire lineup of draft-only brews, which range from pales and wheats to browns and ambers to porters and stouts.
They produce about 1,500 barrels of their high-demand beer a year on a seven-barrel system, which is small by microbrewery standards. They are working on adding another fermenter and brite tank, which will increase capacity by about 30 percent, partly because it will enable them to brew five days a week without breaks.
In its former life, the red building that serves as tasting room and brewhouse was a much smaller horse barn. The resourceful Sergios, who are also carpenters, enlarged, renovated and refurbished the structure almost entirely out of recycled building materials.
Likewise, their brewing system was assembled from second-hand dairy and brewing equipment. Dave Sergio said it closely resembles their original home-brew set-up, but on a larger scale.
Calfkiller lab technician Alex von Seitz said the unique qualities of the hand-built system affect the beer itself.
"Beer changes flavors by the vessels it's in," he said, comparing the Sergios' system with ready-made ones that other breweries use. "They change the geometry of their beer by doing all that on their own."
Von Seitz, who works in an oncology unit in a hospital full-time and helps the Sergios test for quality control, said Don Sergio's attention to detail is remarkable.
"There's nights I'll come by late to get a sample and he'll be sitting there listening to the bubbles from a fermenter to make sure the fermentation is just the way it should be. And he knows the sound, because he's that intimate with the beer."
Sparta and White County aren't dry anymore. Of its 100 or so accounts, Calfkiller beer can be found locally at three restaurants and one gas station that fills growlers.
Marvin Bullock, president of the Sparta-White County Chamber of Commerce, said he and other locals make dining choices based on whether a restaurant serves Calfkiller.
Bullock estimated the brewery attracts more tourists to the county than any other business, and its value goes beyond that.
"In addition to attracting tourists, the Sergios are quite generous to community events and supporting the county and city in other ways _ I don't know of a way to assign a value to that benevolence other than to say it's priceless," he said.
The tasting room at Calfkiller is open to visitors from 10 a.m. to 4 p.m. weekdays, but tours aren't offered then because the brewery is in production mode. Free tours are available on Saturdays, but space is limited. Visitors must sign up on the brewery's website to reserve a spot.
"It's like you're coming into somebody's house to talk about beer," Dave Sergio said. "It just happens that our house has a brewery in it."
Calfkiller cannot sell beer on-site. The brewery offers free samples in the tasting room weekdays and during Saturday tours. Donations are welcome, and plenty of merchandise, from T-shirts to leather growler holders, is available for purchase.
The brewery is able to self-distribute in Tennessee through its other company, Grassroots Distributing. This has been a large factor in the Sergios' success, since it allows them to reinvest most of the money generated by sales and enables them to deliver fresh beer straight to retailers.
So, the brewery in the middle of nowhere is really in the middle of everywhere. Calfkiller's location is perfectly positioned for distributing to the three big cities in the region and smaller municipalities like Murfreesboro and Crossville.
(EDITORS: STORY CAN END HERE)
"My wife and I distribute Chattanooga," Dave Sergio said. "We'll brew early one day and then Don will stay and do stuff around here and keg and wash kegs and things like that. And my wife and I will load up and go to Chattanooga and divvy up all the beer around and go and have dinner and come home."
Chattanooga is the closest city to Atlanta where Calfkiller is distributed. It's sold by two retailers there _ Heaven & Ale and Sigler's Craft Beer and Cigars.
The Sergios are looking beyond their next small expansion. They own an old water-treatment plant near downtown Sparta that they plan to turn into a brewpub in five years or so. It will be a family-friendly spot to grab a bite and a pint and take a growler filled to go.
It's right on the river and Dave Sergio said they will be able to rent canoes to folks who want to paddle down the Calfkiller and back.
"Then Don and I can write a book on how beer saved Sparta," he said, laughing.
___
BOXES:
CALFKILLER BEER
The Sergio brothers inject a lot of creativity into what they make and seem to be less concerned with how well their brews adhere to "style." A few examples:
J. Henry Original Mild
An English dark mild ale with notes of chocolate, coffee, caramel and tobacco. Nicely balanced and not as sweet as your average brown.
Grassroots Ale
An American pale with a little Belgian twist from the house yeast. Mildly fruity and a little grassy, with low hop bitterness. Balanced and refreshing.
Fire Roasted Coffee Stout
This stout features a firm jolt of coffee aroma and flavor without bitterness. The house-roasted java plays very well with the roasted malts.
Strawberry Harvest Trail Ale
A pale wheat with oats. This is a late spring version of the brothers' granola-inspired Trail Ale, which is normally made with apples. A dash of vanilla and local strawberries are minor notes in this beer, which leans dry instead of sweet.
___
IF YOU GO
Calfkiller Brewing Co. 1839 Blue Springs Road, Sparta, Tenn. 931-739-2337, calfkillerbeer.com.
Sparta is about 90 miles north of Chattanooga, off scenic Highway 111.
Wine, Shine and Stein
This monthly tour offered by DelMonaco Winery in Baxter, Tenn., takes guests to Calfkiller Brewing and Short Mountain Distillery of Woodbury, Tenn. The daylong excursion is $35 per person and advance reservations are required. 931-858-1177.
DelMonaco Winery & Vineyards. 600 Lance Drive, Baxter, Tenn. delmonacowinery.com.
Two Chattanooga retailers carry Calfkiller beer:
Heaven & Ale. 304 Cherokee Blvd., Chattanooga. 423-602-8286, heaven-and-ale.com.
Sigler's Craft Beer & Cigars. 1309 Panorama Drive #117, Chattanooga. 423-485-3271, siglerscraftbeerandcigars.com.
___
(c)2015 The Atlanta Journal-Constitution (Atlanta, Ga.)
Visit The Atlanta Journal-Constitution (Atlanta, Ga.) at www.ajc.com
Distributed by Tribune Content Agency, LLC.
Copyright 2015 Journal Media Group. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Researchers at VTT Technical Research Center of Finland in Espoo have discovered a strain of yeast that allows brewers to change up the recipe for a lager. The strain was discovered in 2011 by Diego Libkind, who identified Saccharomyces eubayanus growing in the wild forests of Patagonia. Most lagers are traditionally made with the Saccharomyces pastorianus yeast species. Studies have found, however, that pastorianus was actually a hybrid of two different yeast species. In the 80s, scientists discovered the original parent of pastorianus was Saccharomyces cerevisiae, which is used in both baking and brewing.
Once eubayanus was discovered, things suddenly became very interesting, says Brian Gibson, who studies brewing yeasts at the VTT Technical Research Center.
Gibson and his team have created a hybrid of S. cerevisiae and S. eubayanus, with all of the hybrids outperforming their parents. This led to better tasting lagers and faster production of alcohol with higher concentrations. The team made 4-vinylguaiacol, which featured flavors more reminiscent of a Belgian wheat beer. The beers have a clovey aroma, Gibson said. It's actually quite nice but maybe something we don't always want. The idea is to have a whole range of strains, and you just pick and choose.
Since theyve found the new strain makes for tastier, more flexible lagers, the team has turned its focus on making new yeast matchups that could potentially create lower-calorie beers. As for when you will see more flavorful lagers that use the hybrid of S. cerevisiae and S. eubayanus in stores near you, Gibson said it should be relatively soon, since building a wide variety of lager strains is a simple task.
With many of the most popular beers in America being lagers, itll be very interesting to see how quickly different flavors and styles of lagers appear in the marketplace as more brewers discover what Gibson and his team have found. Itll also be exciting to see how the craft brewers of the world take the different strains of yeast and mold them in the unique ways that have made craft beers so popular.
Source: Krogerus, K., Magalhães, F., Vidgren, V. & Gibson, B. New lager yeast strains generated by interspecific hybridization. Journal of Industrial Microbiology and Biotechnology. 2015.
http://www.medicaldaily.com/beer-re...w-strain-yeast-will-make-better-lagers-344852
_________________________________________________________________________
Bottling A Better Beer With New Yeast Strains
How science can give us more diverse and flavorful brews
By Jason Tetro Posted March 10, 2015
Of all the fermented foods and drinks, none appears to be as ubiquitous as beer. This frothy beverage has been enjoyed for millennia and has become part of American lifestyle. When it comes to spending some time with buds, enjoying a high life, or refreshing the spirit, this choice continues to be a favorite.
The history of beer is somewhat cloudy in that its origins are relatively unknown. What is known is its formulation, which is relatively simple. All one needs is a source of starch, usually grains, water and of course yeast. The latter is the key to any good beer as it ferments the starch not only into alcohol but also a number of different chemicals giving both aroma and flavor. Many of these byproducts also carry some health benefits including several polyphenolics and antioxidants.
Traditionally, beer has been made using one particular type of yeast, Saccharomyces cerevisiae, yet other species are also known to be involved in the brewing process. One beer type, lager, uses S. pastorianus, which itself is a hybrid of cerevisiae and another species, S. eubayanus. When placed into the brewing mixture, known as the wort, what comes out is a traditional straw-yellow concoction with a pleasant flavor and moderate alcohol concentration.
By changing the source of nutrients and also the addition of a number of other ingredients, such as hops, this basic formulation can lead to a myriad of different options. For this reason, lager is the most popular beer style with hundreds of different brands, each containing specific organoleptic properties. Modifying the wort is one way to do it yet thanks to a recent study, there may be another in which the alteration is based on the fermenter itself.
Last month, a Finnish group reported on their efforts to improve beer by altering the nature of the yeast. They attempted to determine if developing hybrids much like S. pastorianus could eventually lead to better taste and aroma. What they found revealed how we may be able to naturally develop a greater diversity in the future and also how possibly to save time and money for the brewers themselves.
The team decided to focus on the two species, S. cerevisiae and S. eubayanus. Instead of using complex molecular biological techniques, they chose instead to do things the old fashioned way by forcing the two to interact. The process takes advantage of auxotrophy, in which an organism cannot produce a molecule necessary for survival. Without external addition of the nutrient, the cell dies. In this case, the team used a strain of S. eubayanus unable to make the amino acid lysine and a strain of S. cerevisiae unable to produce a component of RNA, uracil.
When it was time to make the hybrids, the group simply took both strains and put them into a basic medium without supplementation of either lysine or uracil. Then, they waited for 3 to 7 days. Sure enough, colonies began to appear, meaning they had hybrids capable of making both molecules. Using a combination of genetic identification techniques, the establishment of these new strains containing pieces of both parental yeasts was confirmed.
Once the hybrids were developed, the real fun could begin. Using traditional brewing methods, the new strains were given the opportunity to prove themselves in the wort. The results were fascinating. First, the hybrids were stable at both warm and cool temperatures such that they could survive in environments the parents could not stand. They also reduced the time for fermentation not by hours but days. Finally, and perhaps more interestingly, they produced more alcohol than their parents. By the end of the fermentation process, the concentration was between one and two percent higher.
But faster fermentation and higher alcohol can only go so far. The next hurdle dealt with the taste and aroma. Although tasting might have been a good means to find out, the researchers decided to use more accurate methodologies to determine the chemical composition of their new beers. Specifically, they used Gas Chromatography and Flame Ionization Detection (GC-FID) for the flavor compounds.
They focused on several different flavor-based chemicals. Some were pleasant such as 3-methylbutyl acetate, which has a banana/pear aroma and ethyl esters, which offer fruity sensations. Others were less than enjoyable such as the methyl alcohols which offer a solvent-like emanation and taste. When the analyses were complete, the hybrids once again proved their worthiness. The levels of fruitiness were as high if not higher than the parents while the levels of the methyl alcohols were lower. The beers were not only better in chemistry but would also make for excellent quaffs.
There was one more benefit to these yeasts although this had less to do with the chemistry and more to do with public perception. Because the formation of these new strains was done through an entirely natural process, it would be considered non-genetically-modified. This meant these strains could be used in regular manufacture without any concern from regulatory or other oversight.
The success of the experiments opens a new door to a wider diversity of beers in the future. Though the new varieties made in the lab may not find their way onto shelves anytime soon, they represent the beginning of a potential industrial renaissance. By focusing on natural hybrids to improve beer flavor, alcohol content and even fermentation time, the overall brewing culture has the opportunity to improve. As for drinkers, the chance to enjoy even more flavorful options may soon be a reality.
http://www.popsci.com/bottling-better-beer
_________________________________________________________________________
[ame="https://www.youtube.com/watch?v=LP3vCnstNGI"]Report: New strain of yeast may produce hangover-free wine - YouTube[/ame]
_________________________________________________________________________
Calfkiller Brewing creates craft beer in rural Sparta, Tenn.
By:
Holly Steel, The Atlanta Journal-Constitution (TNS)
Posted:
1:48 PM, Jul 27, 2015
The brewery.
Conventional wisdom holds that breweries must be in the thick of the action, in a city, or at least a suburb, where they can build on a ready-made customer base.
But this is farmland, about a 90-minute drive from each of the region's three cities: Nashville, Knoxville and Chattanooga. Almost precisely in the middle of nowhere.
And there's more. Back in 2006, when brothers Don and Dave Sergio started Calfkiller Brewing Co., Sparta _ in fact, all of White County _ was dry.
It would take another four years and some legal wrangling before Calfkiller was able to sell its brews.
The Sergios know they have a great story. And the eastern half of Tennessee is discovering that they also make great beer.
State law prevents them from selling beer that is higher than 6.3 percent alcohol by volume, so the Sergio brothers strive to make brews that are complex, with layers of flavors, yet easy enough on the palate for a craft-beer newbie to enjoy. They describe it as "unparalleled drinkability paradoxically balanced by uncompromised complexity."
"We work well through adversity," Dave Sergio said. "Having those limitations is kind of fun for us. It's like, 'How much flavor can we put into a beer that's 5.6 percent alcohol?' It's one of the things we like to goof around with."
The brothers use the same mildly fruity Belgian yeast strain for their entire lineup of draft-only brews, which range from pales and wheats to browns and ambers to porters and stouts.
They produce about 1,500 barrels of their high-demand beer a year on a seven-barrel system, which is small by microbrewery standards. They are working on adding another fermenter and brite tank, which will increase capacity by about 30 percent, partly because it will enable them to brew five days a week without breaks.
In its former life, the red building that serves as tasting room and brewhouse was a much smaller horse barn. The resourceful Sergios, who are also carpenters, enlarged, renovated and refurbished the structure almost entirely out of recycled building materials.
Likewise, their brewing system was assembled from second-hand dairy and brewing equipment. Dave Sergio said it closely resembles their original home-brew set-up, but on a larger scale.
Calfkiller lab technician Alex von Seitz said the unique qualities of the hand-built system affect the beer itself.
"Beer changes flavors by the vessels it's in," he said, comparing the Sergios' system with ready-made ones that other breweries use. "They change the geometry of their beer by doing all that on their own."
Von Seitz, who works in an oncology unit in a hospital full-time and helps the Sergios test for quality control, said Don Sergio's attention to detail is remarkable.
"There's nights I'll come by late to get a sample and he'll be sitting there listening to the bubbles from a fermenter to make sure the fermentation is just the way it should be. And he knows the sound, because he's that intimate with the beer."
Sparta and White County aren't dry anymore. Of its 100 or so accounts, Calfkiller beer can be found locally at three restaurants and one gas station that fills growlers.
Marvin Bullock, president of the Sparta-White County Chamber of Commerce, said he and other locals make dining choices based on whether a restaurant serves Calfkiller.
Bullock estimated the brewery attracts more tourists to the county than any other business, and its value goes beyond that.
"In addition to attracting tourists, the Sergios are quite generous to community events and supporting the county and city in other ways _ I don't know of a way to assign a value to that benevolence other than to say it's priceless," he said.
The tasting room at Calfkiller is open to visitors from 10 a.m. to 4 p.m. weekdays, but tours aren't offered then because the brewery is in production mode. Free tours are available on Saturdays, but space is limited. Visitors must sign up on the brewery's website to reserve a spot.
"It's like you're coming into somebody's house to talk about beer," Dave Sergio said. "It just happens that our house has a brewery in it."
Calfkiller cannot sell beer on-site. The brewery offers free samples in the tasting room weekdays and during Saturday tours. Donations are welcome, and plenty of merchandise, from T-shirts to leather growler holders, is available for purchase.
The brewery is able to self-distribute in Tennessee through its other company, Grassroots Distributing. This has been a large factor in the Sergios' success, since it allows them to reinvest most of the money generated by sales and enables them to deliver fresh beer straight to retailers.
So, the brewery in the middle of nowhere is really in the middle of everywhere. Calfkiller's location is perfectly positioned for distributing to the three big cities in the region and smaller municipalities like Murfreesboro and Crossville.
(EDITORS: STORY CAN END HERE)
"My wife and I distribute Chattanooga," Dave Sergio said. "We'll brew early one day and then Don will stay and do stuff around here and keg and wash kegs and things like that. And my wife and I will load up and go to Chattanooga and divvy up all the beer around and go and have dinner and come home."
Chattanooga is the closest city to Atlanta where Calfkiller is distributed. It's sold by two retailers there _ Heaven & Ale and Sigler's Craft Beer and Cigars.
The Sergios are looking beyond their next small expansion. They own an old water-treatment plant near downtown Sparta that they plan to turn into a brewpub in five years or so. It will be a family-friendly spot to grab a bite and a pint and take a growler filled to go.
It's right on the river and Dave Sergio said they will be able to rent canoes to folks who want to paddle down the Calfkiller and back.
"Then Don and I can write a book on how beer saved Sparta," he said, laughing.
___
BOXES:
CALFKILLER BEER
The Sergio brothers inject a lot of creativity into what they make and seem to be less concerned with how well their brews adhere to "style." A few examples:
J. Henry Original Mild
An English dark mild ale with notes of chocolate, coffee, caramel and tobacco. Nicely balanced and not as sweet as your average brown.
Grassroots Ale
An American pale with a little Belgian twist from the house yeast. Mildly fruity and a little grassy, with low hop bitterness. Balanced and refreshing.
Fire Roasted Coffee Stout
This stout features a firm jolt of coffee aroma and flavor without bitterness. The house-roasted java plays very well with the roasted malts.
Strawberry Harvest Trail Ale
A pale wheat with oats. This is a late spring version of the brothers' granola-inspired Trail Ale, which is normally made with apples. A dash of vanilla and local strawberries are minor notes in this beer, which leans dry instead of sweet.
___
IF YOU GO
Calfkiller Brewing Co. 1839 Blue Springs Road, Sparta, Tenn. 931-739-2337, calfkillerbeer.com.
Sparta is about 90 miles north of Chattanooga, off scenic Highway 111.
Wine, Shine and Stein
This monthly tour offered by DelMonaco Winery in Baxter, Tenn., takes guests to Calfkiller Brewing and Short Mountain Distillery of Woodbury, Tenn. The daylong excursion is $35 per person and advance reservations are required. 931-858-1177.
DelMonaco Winery & Vineyards. 600 Lance Drive, Baxter, Tenn. delmonacowinery.com.
Two Chattanooga retailers carry Calfkiller beer:
Heaven & Ale. 304 Cherokee Blvd., Chattanooga. 423-602-8286, heaven-and-ale.com.
Sigler's Craft Beer & Cigars. 1309 Panorama Drive #117, Chattanooga. 423-485-3271, siglerscraftbeerandcigars.com.
___
(c)2015 The Atlanta Journal-Constitution (Atlanta, Ga.)
Visit The Atlanta Journal-Constitution (Atlanta, Ga.) at www.ajc.com
Distributed by Tribune Content Agency, LLC.
Copyright 2015 Journal Media Group. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
